Ingredients
12 teaspoon masala, spice
2 cups liquid milk
2 cups water
6 teaspoons sugar
3 teaspoons dried tea leaves (Assam is recommended)
Method
Sources
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Recipe1M+
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Recipe1M+
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Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Whole spice chai blend — cardamom, cinnamon, ginger, clove for masala chai
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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put all the masala mixture ingredients in a spice mill or blender and grind well. you will only use a pinch of this mixture, the remaining can be stored in an airtight jar. 2. pour the milk and 2 cups of water in a saucepan and bring to a boil. 3. add in the sugar, tea leaves and masala. stir until the mixture turns dark (8 minutes). 4. remove from heat, strain into cups and serve hot.